Garlic knots are soft, chewy bread twists coated in garlicky butter and herbs, a beloved Italian-American side dish. This recipe delivers that classic pizzeria flavor using simple, budget-friendly ingredients—including store-bought pizza dough—so you get great value without sacrificing taste. Perfect for weeknight dinners, game-day snacking, or alongside a bowl of marinara for dipping.
Ingredients
- 1 lb (450 g) store-bought pizza dough (or homemade, see Tips)
- 3 tbsp (45 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tbsp (15 ml) olive oil
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1 tbsp (8 g) grated Parmesan cheese (optional)
- 1 tbsp (4 g) chopped fresh parsley (optional, for garnish)
- Marinara sauce, for dipping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- On a lightly floured surface, roll the pizza dough into a rectangle about 12×8 inches (30×20 cm). Using a pizza cutter or knife, cut the dough into 1-inch (2.5 cm) wide strips.
- Cut each strip in half crosswise, so you have about 8-10 pieces. Tie each piece into a simple knot: fold the strip in half, then pull the ends through the loop, or just twist the strip around itself to form a knot. Tuck the ends underneath to keep them from unravelling.
- Place the knots on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Brush the tops lightly with a little of the melted butter or olive oil.
- Bake for 12–15 minutes, until the knots are golden brown and cooked through. The internal temperature of the bread should reach 190°F (88°C) for a fully baked texture, but visual cues of golden brown and a hollow sound when tapped are also reliable.
- While the knots bake, prepare the garlic butter: in a small bowl, combine the remaining melted butter, minced garlic, olive oil, oregano, basil, and salt. Stir well.
- As soon as the knots come out of the oven, brush them generously with the garlic butter mixture. Make sure to get the butter into all the crevices.
- Sprinkle with Parmesan cheese and fresh parsley, if using. Serve warm with marinara sauce for dipping.
Tips
- Room-temperature dough: Let the pizza dough sit at room temperature for 30 minutes before rolling. Cold dough is stiff and springs back, making it hard to shape.
- Don’t over-knot: Keep the knots loose. If you tie them too tight, they will expand and become dense instead of light and fluffy.
- Garlic flavor: For a milder garlic taste, sauté the minced garlic in the butter for 1 minute before brushing. For a stronger kick, use raw garlic as written.
- Make ahead: You can shape the knots and refrigerate them on the baking sheet, covered, for up to 4 hours before baking. Add 2–3 minutes to the baking time.
Serving Suggestions
Serve garlic knots as an appetizer with warm marinara sauce, or alongside a hearty Italian meal like spaghetti and meatballs, lasagna, or a fresh Caesar salad. They also make a great side for soups, chili, or as a snack with a cold beverage.
Variations
- Cheesy knots: After brushing with garlic butter, sprinkle with 1/2 cup (50 g) shredded mozzarella and return to the oven for 2–3 minutes until melted.
- Spicy knots: Add 1/4 teaspoon red pepper flakes to the garlic butter for a kick.
- Herb butter: Substitute fresh herbs like rosemary or thyme for the dried oregano and basil.
- Whole wheat: Use whole wheat pizza dough for a nuttier flavor and extra fiber.
Storage and Reheating
Store leftover garlic knots in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or microwave for 20–30 seconds, though the oven method keeps them crispier. For longer storage, freeze the baked knots in a single layer, then transfer to a freezer bag for up to 3 months. Reheat frozen knots directly in the oven at 350°F (175°C) for 10–12 minutes.
Frequently Asked Questions
Can I use homemade pizza dough? Absolutely! This recipe works with any pizza dough—store-bought or homemade. If using homemade, make sure it has risen and is at room temperature before rolling.
Why are my knots tough? Tough knots are usually the result of overworking the dough. Handle it gently, and don’t roll it too thin—keep it about 1/4 inch (6 mm) thick. Also, avoid baking them too long; they should be golden, not dark brown.
Can I make these gluten-free? Yes, you can use a gluten-free pizza dough. Keep in mind that gluten-free doughs are often stickier and more delicate, so you may need to use extra flour when rolling and handle them carefully.
How do I prevent the garlic butter from burning? The butter is brushed on after baking, so it won’t burn. If you prefer to brush before baking, do it lightly and keep an eye on the knots—garlic can burn quickly in the oven.
Can I use garlic powder instead of fresh garlic? Yes, in a pinch. Use 1/2 teaspoon of garlic powder mixed into the melted butter. The flavor will be less pungent but still good.
What if I don’t have parchment paper? You can grease the baking sheet with butter or oil, or use a silicone baking mat. Just make sure the knots don’t stick.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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